Fish Custard Puddings
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 79. The excerpt below is the record exactly as published.
FISH CUSTARD PUDDINGS 123 moulds, and sprinkle finely-minced dry parsley upon the butter. Make enough ordinary custard, using salt and pepper instead of sugar, to fill the moulds half full. Pick any cold cooked fish free from bones and skin, cut it into a coarse mince, and dust into it a saltspoonful of spiced pepper. Fill the moulds loosely with this, then pour the custard in, allowing time for it to settle well, and adding more custard by degrees till the moulds are full. Put a round of buttered paper over each, place them in a saute-pan with enough boiling water round them to poach them nicely. When set, take off the papers, and turn the custards out. A saltspoonful of anchovy sauce may be stirred into the custard
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Cook this with the app: pantry check, scaling, and the assistant.